This Moist Gluten-Free Chocolate Zucchini Bread is a fantastic way to enjoy a treat while sneaking in some veggies! It’s rich, chocolatey, and super soft, perfect for any time of day.
Honestly, who knew zucchini could taste so good? I love having a slice for breakfast or as an afternoon snack. Plus, it’s a great way to use up those garden zucchinis! 🥒🍫
Key Ingredients & Substitutions
Zucchini: Grated zucchini keeps the bread moist. It’s best to use medium-sized ones, as they have the right amount of moisture. If you don’t have zucchini, carrots can be a good substitute!
Gluten-Free All-Purpose Flour: Make sure your flour includes xanthan gum for better texture. If you don’t have it, you can also use oat flour or a homemade blend of rice and almond flour.
Cocoa Powder: Unsweetened cocoa gives the bread its chocolatey flavor. You can also substitute with carob powder for a caffeine-free option, but the taste will vary.
Sugar: Granulated sugar works great, but using coconut sugar will give a deeper flavor and make it slightly healthier. You can also use honey or maple syrup, just adjust the wet ingredients slightly.
Chocolate Chips: Use dairy-free chips if you want to keep it vegan. You can also swap them for nuts or seeds for added crunch.
What’s the Best Way to Prep Zucchini for Baking?
Properly preparing your zucchini is essential for the best texture. After grating, squeeze out excess moisture with a clean kitchen towel or paper towel. This prevents the loaf from becoming too soggy.
- Grate the zucchini using a box grater or food processor.
- Place the grated zucchini in the center of a towel and fold the towel over it.
- Twist the towel closed and gently squeeze out the moisture.
This little step helps to keep your chocolate zucchini bread perfectly moist without being watery!
Happy baking! 🍞
Moist Gluten-Free Chocolate Zucchini Bread
Ingredients:
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- 3/4 cup gluten-free all-purpose flour (ensure it contains xanthan gum)
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder (gluten-free)
- 1/4 teaspoon salt
- 2 large eggs
- 1/3 cup vegetable oil (or melted coconut oil)
- 1 cup granulated sugar (or coconut sugar for a healthier option)
- 1 teaspoon pure vanilla extract
- 1/2 cup dairy or dairy-free milk (almond, oat, etc.)
- 1/2 cup chocolate chips (plus extra for topping)
Time Needed:
This delightful moist gluten-free chocolate zucchini bread will take about 15 minutes to prepare and 50–60 minutes to bake. You’ll have a deliciously rich bread ready in just over an hour!
Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by lining it with parchment paper or lightly greasing it with oil.
2. Prepare the Zucchini:
Grate the zucchini, then gently squeeze out any excess moisture using a clean kitchen towel or paper towel to ensure your bread isn’t too wet. Set the drained zucchini aside.
3. Mix the Dry Ingredients:
In a medium mixing bowl, whisk together the gluten-free flour, cocoa powder, baking soda, baking powder, and salt. This helps to evenly distribute all the leavening agents.
4. Combine Wet Ingredients:
In a separate large bowl, beat the eggs and sugar together until the mixture is smooth. Add in the vegetable oil, milk, and vanilla extract, mixing thoroughly to ensure everything is well combined.
5. Combine Dry and Wet Ingredients:
Gradually pour the dry mixture into the wet mixture, stirring gently until just combined—avoid over-mixing!
6. Add Zucchini and Chocolate Chips:
Fold the grated zucchini and chocolate chips into the batter, ensuring they are evenly distributed throughout the mixture.
7. Pour and Top:
Pour the batter into the prepared loaf pan, smoothing out the top. Sprinkle a few extra chocolate chips on top for an extra touch of sweetness.
8. Bake:
Bake in the preheated oven for 50–60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out mostly clean—don’t worry if there are a few moist crumbs!
9. Cool and Serve:
Once baked, allow the bread to cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Enjoy your rich, moist chocolate zucchini bread that’s naturally gluten-free, boasting beautiful chocolate flavors with a hidden hint of zucchini sweetness! Perfect for breakfast or a delightful snack! 🍞🥒🍫
FAQ for Moist Gluten-Free Chocolate Zucchini Bread
Can I Use Frozen Zucchini for This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it first and drain out any excess moisture before adding it to the batter. This will help maintain the right texture in your bread.
How Should I Store Leftover Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, wrap it tightly in plastic wrap or aluminum foil and freeze for up to 3 months. Just thaw before enjoying!
Can I Substitute the Sugar with a Sugar Alternative?
Absolutely! You can use coconut sugar, honey, or maple syrup as a substitute. Keep in mind that if you use a liquid sweetener like honey or maple syrup, you may need to reduce the amount of liquid in the recipe slightly to maintain the right batter consistency.
What Can I Use Instead of Eggs for a Vegan Version?
For a vegan option, you can use flaxseed meal or chia seeds as an egg substitute. Mix 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water, let it sit for a few minutes until it thickens, and then add it to the wet ingredients when mixing.
Enjoy baking and experimenting with this delicious bread! 🍞🥒✨
